The Effect of Processing Methods on Mineral (Iron, Zinc, Copper and Calcium) Composition of Fluted Pumpkin (Telferia Occidentalis) Leaves and Its Product, the Leaf Curd

Abstract

The study examined effect of processing methods on the mineral (iron, zinc, copper and calcium) composition of fluted pumpkin (Telferiaoccidentalis) leaf and the curd produced from the leaf. Fluted pumpkin leaf was divided into four (4) portions. One was shade-dried, another was sun-dried and the other was used to produce leaf curd. The last portion was not processed and served as the control. All the processed samples were milled to fine flour and analysed using standard assay methods. The results showed that the iron (Fe) levels of the samples ranged from 98.61-249.66 μg/g. The shade-dried sample had the least iron (98.61 μg/g) while the fresh pumpkin leaf had the highest (249.66 μg/g). Copper, zinc and calcium values followed the same trend as that of Fe. The fresh pumpkin leaves that had the highest iron also had the highest copper (200.28 μg/g), zinc (180.22 μg/g) and calcium (11.26 mg/100g) respectively. The copper content of dried leaf curd, shade-dried fluted pumpkin leaf and sun-dried fluted pumpkin leaves (38.68, 43.75 and 37.58 μg/g) were comparable (p>0.05). The fresh leaf curd had higher (p<0.05) zinc than the dried fluted pumpkin leaf (168.32 vs 56.64, 49.21 and 56.05 mg/g) respectively.These study have revealed the iron, zinc, copper and calciumcomposition of fluted pumpkin processed in different methods, hence, in this country and other developing countries where deficiency of these minerals are highly prevalent, it is advised that fresh Telferiaoccidentalisbe incorporated in their diet especially where it is readily available. Also government and agriculturist to make effort to increase the cultivation of this vegetable in other to improve the food security in the country.